Complete with spiced plums for a pretty pop of colour, this pavlova with chocolate is bursting with wow factor.
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Preheat oven to 150°C. Line a large baking tray with baking paper. Use an electric mixer to whisk the egg whites in a large clean, dry bowl until firm peaks form. Gradually add caster sugar, 1 tbs at a time, beating well after each addition until sugar dissolves and meringue is glossy. Add cornflour, vinegar and half the vanilla and beat until just combined. Spoon mixture onto the lined tray and use a palette knife to shape into a 20cm disc. Use a small sieve to dust cocoa all over the top and side of the pavlova.
Bake for 10 mins. Reduce oven temperature to 120°C. Bake for 1 hour or until dry and crisp. Turn off oven. Leave pavlova in oven, with door ajar, for 1 hour or until completely cool.
Combine brown sugar, star anise, cloves, cinnamon and 1/2 cup (125ml) water in a saucepan over medium heat. Bring to a simmer. Add the plum and return to a simmer. Cover and cook for 10 mins or until plum is just tender but still holds its shape. Use a slotted spoon to transfer plum to a large plate. Bring syrup to the boil and cook for a further 2 mins or until mixture thickens slightly. Transfer to a bowl and set aside to cool.
Use an electric mixer to whisk cream and remaining vanilla until firm peaks form. Spoon over the pavlova. Top with the plum and spoon over the syrup. Serve immediately.
COOK. STORE. SAVE.
If you have leftover syrup and spiced plums, keep them in an airtight container in the fridge for up to 1 week and use them to top crumbles, ice cream or plain yoghurt. Or, simply enjoy them on their own.
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